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Prism Cake

 Prism Cake
Try this colorful cake next time you want to make something a little different for dessert.
10-12 ServingsPrep: 40 min. + chilling


  • 1 package (3 ounces) orange gelatin
  • 3 cups boiling water, divided
  • 2 cups cold water, divided
  • 1 package (3 ounces) cherry gelatin
  • 1 package (3 ounces) lime gelatin
  • 1 cup unsweetened pineapple juice
  • 1/2 cup sugar, divided
  • 1 envelope unflavored gelatin
  • 1 package (3 ounces) lemon gelatin
  • 2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 2 cups heavy whipping cream


  • In a small bowl, dissolve orange gelatin in 1 cup boiling water; stir
  • in 1/2 cup cold water. Pour into an ice cube tray coated with
  • cooking spray. Repeat with cherry and lime gelatins, using two more
  • ice cube trays. Refrigerate until firm, about 1-1/2 hours.
  • In a small saucepan, combine pineapple juice and 1/4 cup sugar.
  • Sprinkle with unflavored gelatin; let stand for 1 minute. Cook and
  • stir just until mixture comes to a boil. Remove from the heat; stir
  • in lemon gelatin until dissolved. Stir in remaining cold water.
  • Transfer to a large bowl; refrigerate for 30-40 minutes or until
  • syrupy.

2 of 2

Prism Cake (continued)

Directions (continued)

  • Combine cracker crumbs with remaining sugar; stir in butter. Press
  • onto the bottom and 2 in. up the sides of a greased 9-in. springform
  • pan. Place on a baking sheet. Bake at 350° for 8-10 minutes or
  • until set. Cool on a wire rack.
  • Remove gelatin cubes from ice cube trays. In a large bowl, beat cream
  • until stiff peaks form. Gently fold into lemon gelatin mixture. Fold
  • in gelatin cubes. Spoon over crust. Refrigerate for 8 hours or
  • overnight. Yield: 10-12 servings.